In a mixing bowl, chop the almond paste. Add the confectioner's sugar. Mix with
your fingers until blended well. Add the egg whites, one at a time, blending
well after each addition. Add the salt and vanilla. The dough will be soft but
will hold its shape when dropped from a spoon.

Put the dough in a pastry bag with a plain, round decorating tip. Line ungreased
baking sheets with parchment paper. Pipe the dough into rounds about an inch
apart on the cookie sheets. Sprinkle the cookies with granulated sugar. Bake for
20 minutes.

To remove the cookies, slide the parchment paper onto a damp cloth, then gently
loosen the cookies with a spatula. Place the cookies on a wire rack to cool
completely. Makes about 3 dozen cookies.